Miss A Columnist

Sarah Meyer Walsh started The District Domestic blog to share her passion for incredible food, beautiful days in the garden and fine homekeeping. She is also the Founder and Owner of Haute Papier, a couture stationery studio with locations in Georgetown and Leesburg, Virginia. Her exquisite designs can be found in almost all 50 of the states and around the globe. Her eye for exceptional design has also landed her in national publications such as Martha Stewart Weddings and Brides Magazine.

Growing up on a dairy and produce farm in Western New York, she was canning tomatoes and making strawberry preserves long before Mason jars graced the pages of Food & Wine. A gourmand that knows exactly what it takes to make a perfect croissant, she'd never be caught with packaged cookies from the supermarket. She's truly a hostess with the mostess always planning down to the last detail of hand calligraphed placecards and menus for dinner parties.

A sucker for good books, fine wine, and a mean blue cheese mac-and-cheese, Sarah resides in Georgetown, with her husband and two dogs, aptly named Gewurz and Stella.

Homemade Boursin Recipe

This is one of my go to appetizers.  It’s easy to whip up (everything goes in the food processor) and keeps for about a week in the refrigerator.

Homemade Boursin
2 garlic cloves
1/4 cup fresh flat leaf parsley
1/4 cup fresh dill
1/4 cup fresh chives
1/2 cup shredded swiss cheese
1 8oz package of cream cheese
1 tsp sugar
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 tbsp Tabasco sauce
1 tsp Kosher salt
1/2 tsp white pepper
2 tbsp vegetable oil

In the bowl of a food processor, combine the garlic, herbs and zest until all finely minced. Add remaining ingredients and pulse until smooth. Keep in refrigerator and bring to room temperature for serving.


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